| Name (Japanese) | Grunt fish (Isaki / イサキ / 伊佐木) |
| Overall Rating |
Flavor: ★★★☆☆ Texture: ★★★★☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $10~$18/lb |
| Best Season | Late spring to early summer |
| Did you know? | Isaki’s bones are quite hard and sharp for the size of the fish. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 伊佐木, 伊佐幾, 鶏魚 (Isaki) English Name: Grunt fish Scientific Name: Parapristipoma trilineatum Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Haemulidae • Genus: Parapristipoma • Species: P. trilineatum Average Size: 25–40 cm Key Features: White, tender flesh with mild sweetness; skin often seared to enhance aroma |
| 2. Habitat & Distribution |
Coastal waters of Japan, Korea, and Taiwan. Prefers rocky reefs and sandy bottoms. Common in warmer, temperate waters. |
| 3. Seasonality |
Best season is late spring to early summer. Peak flavor when fat content increases before spawning. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, lightly seared (aburi), grilled Flavor: Mild sweetness with a clean aftertaste Texture: Soft yet firm, delicate mouthfeel Fat Content: Moderate; increases in early summer |
| 5. Preparation & Craftsmanship |
Often served with skin lightly seared to release aromatic oils. Can be prepared as sashimi to enjoy natural sweetness. Careful handling preserves delicate flesh and translucent appearance. |
| 6. Recommended Pairings |
Sushi Rice: Light vinegar seasoning to match subtle flavor Condiments: Wasabi, sea salt with yuzu, light soy sauce Drinks: Dry sake, crisp white wine, sparkling water |
| 7. Nutritional Information |
Rich in high-quality protein and omega-3 fatty acids. Contains vitamin D and selenium for immune support. |
| 8. Trivia & Cultural Notes |
Known as “the summer white fish” in Japan. Highly valued in sushi and kaiseki cuisine. Skin-on aburi is a signature preparation in high-end sushi restaurants. |
| 9. Recommended Sushi Styles |
• Isaki nigiri with lightly seared skin • Fresh sashimi with a sprinkle of sea salt • Aburi isaki brushed with soy sauce • Grilled isaki fillet served with yuzu kosho |
